Manager, Chef de Cuisine - Culinary Team

KIPP • New York, NY

6h • $80,340 - $100,940 • Onsite

About The Position

The Chef de Cuisine is a key leader within KIPP NYC's Culinary Team, responsible for supporting the daily management and execution of kitchen operations while ensuring the consistent preparation and service of fresh, high-quality meals for students and staff. Reporting to the Head Chef, the Chef de Cuisine partners closely with culinary team members to oversee food production, supervise kitchen staff, maintain food safety and sanitation standards, and ensure operational excellence throughout daily meal service. This role plays a critical part in delivering KIPP NYC's scratch-cooking model by maintaining high culinary standards, supporting staff development, and ensuring meals are prepared efficiently and consistently across a high-volume production environment. This role requires a collaborative, hands-on culinary leader who thrives in a fast-paced environment, enjoys coaching others, and is committed to providing students with healthy, delicious meals that support learning and well-being.

Requirements

• A culinary degree from an accredited culinary school is preferred.
• Minimum of three years of progressively responsible experience in a commercial kitchen, institutional food service, or high-volume culinary operation.
• Previous experience as a Sous Chef or in a kitchen leadership role preferred.
• Strong knowledge of scratch cooking, recipe execution, and large-scale food production.
• Knowledge of HACCP principles, food safety regulations, and sanitation standards.
• New York City Food Protection Certificate (Food Safety Certification) required or ability to obtain upon hire.
• Experience managing food ordering, inventory, food cost control, and kitchen operations.
• Demonstrated ability to supervise, coach, and develop kitchen staff.
• Strong organizational skills with the ability to coordinate multiple priorities in a fast-paced environment.
• Excellent communication and interpersonal skills with the ability to build collaborative working relationships.
• Ability to solve problems effectively while maintaining high standards of quality and customer service.
• Demonstrated commitment to operational excellence, continuous improvement, and teamwork.
• Deep commitment to KIPP NYC's mission and belief that every student deserves access to fresh, nutritious, high-quality meals that support joyful, academically excellent schools.
• Demonstrates KIPP NYC's core values of zest, grit, hope, love, social intelligence, gratitude, and a sense of humor.

Nice To Haves

• A culinary degree from an accredited culinary school.
• Previous experience as a Sous Chef or in a kitchen leadership role.

Responsibilities

• Support the Head Chef in the daily management and operation of the kitchen.
• Oversee daily food production to ensure meals are prepared consistently, efficiently, and in accordance with standardized recipes.
• Collaborate with the Head Chef to develop, refine, and execute menus that feature fresh, scratch-cooked meals designed to appeal to school-aged students.
• Develop seasonal side dishes and menu items that support KIPP NYC's commitment to nutritious, high-quality school meals.
• Organize daily production schedules and prep plans based on projected meal counts and operational needs.
• Monitor food quality throughout preparation and service to ensure meals meet KIPP NYC's standards for taste, presentation, consistency, and portioning.
• Ensure the freshness of food products through proper inventory rotation and storage practices.
• Support efficient meal service for high-volume operations serving more than 1,000 meals daily.
• Ensure compliance with all Department of Health (DOH), USDA, HACCP, and KIPP NYC food safety and sanitation standards.
• Monitor food temperatures, storage practices, labeling, and sanitation procedures throughout production and service.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular inspections of kitchen equipment and coordinate preventative maintenance when needed.
• Ensure compliance with all workplace safety procedures and operational protocols.
• Supervise, coach, and develop cooks and kitchen staff during daily operations.
• Provide clear direction, constructive feedback, and ongoing support to promote continuous improvement.
• Foster a collaborative, respectful, and high-performing kitchen culture.
• Coordinate workflow among food preparation, cooking, cleaning, deliveries, and meal service teams to maximize efficiency.
• Support onboarding and training of new culinary team members while reinforcing KIPP NYC's culinary standards and expectations.
• Manage food ordering and inventory to ensure product availability while minimizing waste.
• Process invoices and maintain purchasing documentation in accordance with department procedures.
• Monitor food costs and support cost-control initiatives while maintaining meal quality.
• Recommend operational improvements that increase efficiency, strengthen quality, and support long-term sustainability.
• Partner with the Head Chef to investigate and resolve food quality concerns.
• Monitor recipe execution, portion consistency, and presentation standards across all meal production.
• Identify opportunities to improve kitchen operations, workflow, and staff performance.
• Support implementation of new culinary initiatives, equipment, and operational processes.

Benefits

• Medical, dental, and vision insurance.
• Generous time off, including 5 school vacation weeks, sick and personal days, and an extended summer break.
• Up to 12 weeks of 100% parental leave.
• Bright Horizon Back-up Child and Elder Care.
• Employer-paid Life Insurance and Short-term/Long-term disability.
• 8-week paid Sabbatical after 10 years.
• Annual professional development funds.
• Tuition reimbursement.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree